- Appetizers
- Braised Abalone with Porcini and Green Capsicum
- Pickled Sweet and Sour Cabbage
- Golden Pork Knuckle Rolls
- Soup
- Double-boiled Chicken with Lily Bulbs and Dried Clams
- Entrées
- Steamed Tiger Prawns with Caviar and Egg Custard
- Wok-fried Beef Tenderloin with Foie Gras and Basil
- Clay pot Sole with Preserved Sausage and Puning Bean Sauce
- Sliced Radish with Assorted Vegetables
- Side
- Wok-fried Potato Rice with Mackerel, Pork Belly and Pickled Cabbage
- Dessert
- Stewed Pears with Snow Lotus Seeds and Golden Fungus